1. Whisk eggs, water, salt and pepper in a medium bowl.
2. Melt 1 teaspoon of the butter in an 8-inch nonstick skillet over medium high heat. Add scant 1/2 cup of the egg mixture and cook 1 minute until slightly set. Lift edges of omelet with a heatproof spatula; tilt pan to let uncooked egg flow underneath. Cook just until eggs are set, about 2 minutes. Sprinkle 1/4 cup of the cheese over half of the omelet. Fold the omelet to enclose the cheese; transfer to serving plate. Repeat with remaining egg mixture, butter and cheese.
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|Serving Size: 1 Serving (513g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 482 (64%)|
|Amt Per Serving||% DV|
|Total Fat 53.6g||71 %|
|Saturated Fat 17.9g||90 %|
|Monounsaturated Fat 20g|
|Polyunsanturated Fat 7g|
|Cholesterol 2125.2mg||654 %|
|Sodium 700.9mg||24 %|
|Potassium 676.8mg||18 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 4g|
|Protein 63g||90 %|
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Calories per serving: 750
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